Herby Asparagus & Pea Ribollita With Cheesy Croutons
Ribollita is a Tuscan bread soup with three key ingredients: bread, cannellini beans and plenty of veg. We've transformed the bread into delicious cheesy croutons, and filled it with vibrant seasonal greens.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 180°C/ 160°C (fan)/ gas 4
Boil a full kettle
Crush the garlic cloves open by squashing them with the side of a knife and remove the skins
Drain and rinse the cannellini beans
Add the blanched peas to a colander and pour boiled water all over them to refresh them
Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half
Chop half the Italian hard cheese roughly (you'll use the rest later!)
Add the crushed garlic, chopped Italian hard cheese, half the drained cannellini beans and half the refreshed peas (save the rest for later!) to a food processor
Tear in all of the basil and add the juice of 1/2 [1] lemon (you'll use the rest later!)
Add the vegetable stock mix with 100ml [180ml] water and blitz – this is your ribollita base
Chop the leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a pinch of salt over a medium-high heat
Once hot, add the sliced leek and cook for 3-4 min or until softened
Reboil a kettle
Tear the ciabatta[s] into large, bite-sized pieces
Add the torn ciabatta to a baking tray lined with tin foil
Grate the remaining Italian hard cheese over the top and drizzle over a little of the ribollita base
Add a drizzle of olive oil with a pinch of salt and pepper and put the tray in the oven for 8-10 min or until golden – these are your cheesy croutons
Tip: Crowd the croutons together for the best melty cheese!
Once the leek has softened, add the remaining cannellini beans and the remaining ribollita base with 250ml [400ml] boiled water then bring to the boil over a high heat
Once boiling, reduce the heat to medium-low
Meanwhile, trim the woody ends off the asparagus and discard them
Tip: Alternatively, bend the woody ends of the asparagus until they snap!
Add the trimmed asparagus and remaining blanched peas and cook for 3-4 min or until the asparagus is tender with a bite – this is your herby asparagus & pea ribollita
Serve the herby asparagus & pea ribollita in bowls with half of the cheesy croutons on top and the remaining cheesy croutons to the side for dipping
Sprinkle any leftover cheesy bits from the crouton tray over the top
Add a squeeze of the remaining lemon and a crack of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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